In my opinion, pumpkin goes well in almost anything. From pancakes, to waffles, to muffins and bread. You don’t have to want a pumpkin taste to add pumpkin. It adds a very subtle flavor while working wonders on the texture. It is how I keep my recipes from drying out instead of using oil or butter.
Did you know that pumpkin is one hell of a low calorie vegetable? 100 g fruit provides just 26 calories and contains no saturated fats or cholesterol; however, it is rich in dietary fiber, anti-oxidants, minerals, vitamins. The vegetable is one of the food items recommended by dieticians in cholesterol controlling and weight reduction programs.
According the the RDA pumpkin is also…
  • Pumpkin is a storehouse of many anti-oxidant vitamins such as vitamin-A, vitamin-C and vitamin-E.
  • At 7384 mg per 100 g, it is one of the vegetables in the Cucurbitaceae family featuring highest levels of vitamin-A, providing about 246% of RDA. Vitamin A is a powerful natural anti-oxidant and is required by the body for maintaining the integrity of skin and mucusa. It is also an essential vitamin for good visual sight. Research studies suggest that natural foods rich in vitamin A may help human body protect against lung and oral cavity cancers.
  • It is also an excellent source of many natural poly-phenolic flavonoid compounds such as a, ß carotenes, cryptoxanthin, lutein and zea-xanthin. Carotenes convert into vitamin A inside the body.
  • Zea-xanthin is a natural anti-oxidant which has UV (ultra-violet) rays filtering actions in the macula lutea in retina of the eyes. Thus, it may offer protection from “age-related macular disease” (ARMD) in the elderly.
  • The fruit is a good source of B-complex group of vitamins like folates, niacin, vitamin B-6 (pyridoxine), thiamin and pantothenic acid.
  • It is also rich source of minerals like copper, calcium, potassium and phosphorus.

So healthy pumpkin + chocolate = healthy amazingness!!!

1 and ¾ cups whole wheat flour
1 scoop ON Banana Cream Casein protein powder
½ cup granulated stevia
1 tsp pumpkin pie spice
1 tsp baking soda
¼ tsp baking powder
½ cup dark chocolate chunks
2 medium (230g) very ripe bananas
1 cup canned pumpkin (not pumpkin pie filling)
1 whole egg
½ cup unsweetened almond milk
1 tsp vanilla extract
1. Preheat oven to 350F. Mix all dry ingredients in a bowl except for the chocolate chunks. Add the two ripe bananas to a large bowl and mash well with a fork. Add remaining wet ingredients and mix. Add dry ingredients to wet. Mix until combined but do not over mix. Fold in most of the dark chocolate chunks. Leave some out to add on top.
2. Spray a loaf pan with cooking spray. Pour batter into loaf pan. Sprinkle remaining chocolate chunks evenly on top of batter. Push into the batter slightly. Bake for 30-35 minutes. Once bread has cooled, slice into 10 even slices.
With Love From the Trench Kitchen,